Sponge- Basic of baking.it has all the essentials of sponge with pictures

it has all the essentials of sponge with pictures

1. Sponge- Basic of baking By Devashish Pandey

2. Sponge Sponge Base of cake Base of dessert Cake crumbs

3. Sponge making Egg -4 Flour-100 grm Castor sugar-100 grm Baking powder Fat – for creaming Emulsifier Flavoring agent

4. Sponge

5. Mousse cake

6. Baking and cooling of sponge Preheat the oven Even Oven shelves Even circulation Correct temperature Do not open oven Check with toothpick

7. Cool sponge Cooling rack

8. Basic Sponges Genoise – genoa,italy Light and airy sponge Used melted butter Prepared in double boiler

9. Genoise

10. Chiffon cake Light and sponge Use oil and whipped egg Raising agent used

11. Chiffon Cake

12. Angle food cake White color No egg yolk Cream of tartar added Highest sugar content

13. Angle food cake

14. Victoria sponge cake Queen victoria Creaming method Dusted with icing sugar Sandwiched with jam

15. Victoria sponge cake

16. Devils food cake Dark chocolate cake Sponge with cocoa powder Contains less egg Hot water is added

17. Devils food cake

18. Swiss roll sponge Soft Thin sheet High temp bake Known as roulade

19. Swiss roll

20. Madeira sponge Butter and sugar creamed Served as tea cake

21. Jaconde Decorative sponge Designer sponge

22. Butter cake USA English pound cake Eat in afternoon tea Topped with icing sugar

23. Point while making sponge Weigh and measure sponge Sieve flour Trays and essential tools Dried fruits washed Baking temp Baking time

24. Equipment used in sponge Cake mould Savarin mould Serrated knife Palette knife Piping bag Turn table-lazy suzanne Whisk Wire rack Silpat

25. Savarin mould

26. Creaming Mixing food with high fat Incorporates air mechanical or manual Butter and sugar Used for icing cake

27. Whisking Fast movement Maximum air Manually or mechanical

28. Rubbing in Short crust pastry Fat and flour Moisture should be cold

29. Folding Mixing ingredients Little reduction in air This is also known as cutting and fiolding

30. Docking Making small hole in pastry All steam to escape

31. Blind baking Baking empty pastry shells Half baked Avoid shrinking later

32. Laminating Incorporation of fat between the layer of dough Croissant Puff pastry

33. Icing Cake should cut Moist with syrup Topped with whipped cream and flavor Iced on turn table

34. Chocolate Cocoa seed Liquid,paste or block Cocoa butter for white chocolate

35. Variation of chocolate Coverture chocolate Converture has to be temper – high class Tempering 50 degree Compound chocolate Cocoa , vegetable fat and sweetners 46-50 degree

36. Ganache 1.Cream is boiled then add chopped chocolate 2.1 part of cream and half part of chocolate 3. Mixture cool then whipped to creamy consistency 4. Used for filling the cake

37. Truflle Cream brought to boil then add chopped chocolate 1 part cream and 1.5 part of chocolate Truffle sets into a dark creamy paste.

38. Choux pastry Means cabbage Consistency in between dough and batter Could be savory and sweet Baked for pastry and fried for potato savory Pastry product like eclairs, profiteroles

39. Ingredients in choux paste Flour-strong flour Fat-butter Liquid-water and egg WBFE 2:1:1:2

40. Making choux paste Step 1 – place fat and water and melt Step2-add sieved flour. Then make panada Step3-add eggs into the panada at 60 degree Step 4-piped immediately Step5-bake at 200-220 degree C For first 10 min then 170 for 12-15 minutes

41. Creams used in pastry Crème anglaise – cooked custard of milk, sugar and egg yolk Crème caramel-poached custard with caramelized sugar crème ciboust -pastry cream mixed with meringue Crème chantily -cream with 40% fat +castor sugar+essence

42. Caprice cream-whipped cream without sugar meringue is added Butter cream- unsalted fat and icing sugar(1:2)

43. Marzipan Paste composed if almonds and sugar More almonds and less flavor – better marzipan Used to make flowers, fruits Dough like texture Used as a filling also

44. Nuts-without -skin Sugar-refined sugar Water-121 deg cel Liquid-helps to avoid crystallization of sugar

45. Making procedure Blanch the almonds Combine sugar,water , liquid glucose Remove from fire than add coarsely ground almond Grind the mixture into paste

46. Fondant Melting Icing Boiling water+ sugar- soft ball-116 d c Cream of tartar

47. Poured fondant is a cream confection used as a filling or coating for cakes, pastries, candies, or sweets .

48. Rolled fondant or fondant icing , which is not the same material as poured fondant. It is commonly used to decorate wedding It includes gelatin and food-grade glycerin , which keep the sugar pliable and creates a dough-like consistency. It can also be made using powdered sugar and melted marshmallows. Rolled fondant is rolled out like a pie crust and used to cover the cake. This gives the cakes a smooth appearance.

49. Demand Fondant is popular on many reality television shows, including Ace of Cakes, Ultimate Cake Off, and Cake Boss. These shows usually consist of complex cake structures with fondant. • With the increased popularity of such reality shows, fondant has become a more popular way to decorate cakes. Also, many people want a cake like they see on the show.

50. Types of custard Basic custard- milk,egg,sugar - 1 litre milk+200g sugar+10 whole egg Crème anglaise - egg yolk is used instead of whole egg Sabayon-egg yolk+sugar + few tbps milk

51. Pastry sauces Puree based- fruit puree,coulis Custard based Chocolate based Cream based-caramel, butterscotch,reduced cream Misc -reduction of juice

52. Flavoring used in sauce Salt Acids Extracts Herbs Essential oil Essences Blended flavour Fruit paste Spirit and liquers

53. Common faults Lack of flavor Too strong flavor Starchy flavor Too thin Sauce ferments Incorrect colour